Regent Chicken
with Pineapple

2 servings

• 1/2 cup pineapple juice
• 1/2 cup ketchup
• 1 Tablespoon vinegar
• 1 1/2 Tablespoons sugar
• 1 teaspoon soy sauce
• 2 Tablespoons canola oil
• 1/2 pound skinless boneless chicken
     breasts, cut in bite-sized pieces
• 1 egg yolk, beaten with 2 tsp cornstarch
• 1 cup drained canned pineapple chunks
• 1 cup green bell pepper, strips or triangles
• 5 chopped scallions (1/3 cup)
• 1/3 cup red bell pepper, strips
• 1 1/2 cups cooked rice, on the side

In non-stick Wok saute pan over medium-high heat, combine pineapple juice, ketchup, vinegar, sugar and soy sauce. Bring the mixture to a boil and cook until the sugar dissolves and the mixture is reduced to about 1/2 cup. Pour the sauce into a cup and set aside. Rinse out the Wok.

Set the Wok over high heat and warm the oil until it shimmers. Meanwhile, pour the egg yolk mixture over the chicken pieces and coat well. Add the coated chicken to the Wok and stir-fry about 2 minutes, until the chicken is opaque on all sides. Using a slotted spoon, remove the chicken to a plate, leaving any oil in the Wok.

Set the Wok over medium-high heat and add the pineapple chunks and green bell pepper; stir-fry for 30 seconds. Add the scallions and red bell pepper; stir-fry for 30 seconds. Return the chicken and the reduced sauce to the Wok and stir-fry with the vegetables for 1 minute, until the chicken is cooked through and the sauce is hot. Serve at once

Bon appetit!